中国花生生产的发展与优势分析

作为重要的油料和经济作物,同时还是我国重要的出口创汇农产品,花生在我国农业生产中占有重要的地位。文章分析了我国花生生产经历的不同的发展阶段,花生出口量及出口金额的增长趋势,我国花生生产的主要省份及单产较高省份的花生生产,同时提出了我国今后发展花生生产的建议。     

中国花生油脂产业竞争力浅析

分析了近五年来中国花生生产发展和油脂消费情况,认为花生生产的进一步发展是中国农业结构调整的必然.在花生总量进一步增长的情况下,中国及世界花生生产大国的花生消费仍将以内销为主,而油脂消费始终是花生消费的主体.我国花生油与国际和国内市场上包括大豆油、菜籽油、葵花籽油、棕榈油等大宗植物油相比,价格高而缺乏竞争力,原因涉及榨油花生原料成本高、含油量偏低、专用化程度低及加工技术等问题.培育高含油量、高产、高出仁率的优质油用型花生品种,以加工企业为龙头组织原料生产、改进加工技术和管理水平、规范油脂市场,是提高我国花生油市场竞争力的关键.     

山东省粮油进出口公司花生制品出口创汇贡献大

我国花生制品的生产和出口是由山东省粮油进出口公司开发于1971年。20年前,我们从深入调查分析国外市场,全力发挥省内整体优势入手,从优选推广良种和认真了解消费者的口味习惯做起,因地制宜,发展扩大花生制品生产基地,利用多种贸易方式,引进国外先进加工设备和技术,全方位参与生产管理,踏上了中国花生变原料出口为制成品出口的道路。     

中国棉花进出口贸易状况及国际竞争力分析

 2000 2011年期间,中国棉花贸易呈现出进口逐年增长、出口逐年衰退趋势。根据各贸易竞争指标的测算,进一步表明我国棉花贸易国际竞争力水平呈下降趋势。建议通过调整我国棉花贸易供求布局、加强优质棉花品种培育、推广应用现代农业技术、实施棉花补贴政策等措施,提升我国棉花国际竞争力。     

世界花生的贸易格局分析

世界花生的生产和出口比较集中,中国、美国、阿根廷和印度既是主产国也是主要的花生出口国。各个主要花生出口国的花生出口价格差异较大。中国是世界花生的最大出口国,研究世界花生的进出口贸易格局,有利于了解我国花生出口面临的国际市场环境。     

重视花生生产 确保我国油脂安全

全球油籽库存和中国油料总产的增幅均呈下降趋势.花生出口退税政策调整、自然生态环境变化以及国内油料油脂供需缺口的拉大都给花生产业发展带来了严峻挑战.山东是我国花生重点产区和产业大省,常年播种面积占全国的20%左右,总产占全国的比例稳定在25%～27%,单产水平平均高于全国32%左右,山东为全国油料作物生产作出了重要贡献.目前山东花生生产面临着先进适用花生科技成果推广慢、花生安全生产和标准化生产滞后、政策支持力度不够以及种植面积和总产出现逐步下降的问题.重视和加强花生生产,必须采取综合措施,要加大科技投入、发挥花生加工龙头企业的带动作用、适度增加小麦花生两熟制面积、尽快启动花生等油料作物生产补贴和良种补贴等.     

发展花生生产促进江西经济增长

花生是江西省重要的油料作物,也是种植业结构调整拟大力发展的食品工业原料作物.本文概述了江西花生生产现状,分析了发展花生生产的有利条件,提出了进一步发展花生生产,促进江西经济增长的对策.     

2009上半年我国花生出口数量增加

我国是全球最大的花生生产国和出口国，上半年花生出口数量同比增长9％，出口金额则下降22％。从去年四季度开始，国际市场花生价格大幅下滑，从去年最高时的每吨1600美元下降到600多美元，这一低价位持续到2009年3月。自4月起价格开始回升，现在已经接近每吨1000美元。花生是油脂加工业和食品加工业的主要原料，是我国具有比较优势和国际市场竞争力的特色出口农产品。     

抓住入世机遇加快河南花生产业化发展

入世后,世界花生贸易大门将彻底向我国敞开,为我国花生出口创造了良好条件.河南作为花生生产大省,发展花生生产具有很好的条件.本文分析了河南省花生发展的现状,找出了河南花生生产存在的主要问题,根据这些问题,提出了加快河南花生产业发展的对策.     

我国花生对外贸易面临的问题及对策

花生是世界上最重要的经济和油料作物之一．种植面积仅次于油菜．居油料作物第2位，在世界油脂生产中占有举足轻重的地位。我国花生同小麦、玉米、大豆、油菜一样，是世界生产大国和消费大国；但不同的是我国不是小麦、玉米、大豆、油菜的贸易大国，而是花生贸易大国。花生是我国为数不多的净出口大宗农作物产品之一。     

新疆花生科技开发的可行性调研

从花生发展的趋势、在国民经济中的地位及出口创汇等方面分析了在新疆进行花生科技开发的意义 ;从气候和土壤等自然条件、消费市场和技术依托等分析了新疆发展花生的良好条件和可行性 ;认识到发展花生将成为新疆农业新的经济增长点 ,并为新疆今后花生科技产业化发展提出了建议。     

Effects of roasting and storage on proteins and oil in peanut kernels

Peanut kernels, untreated or soaked in salt solution, were roasted at 160°C for 30 min in a hot air oven or oil roasted at 147°C for 2 min and, stored at 27°C and 5°C up to 150 days. The heat treatments significantly decreased methionine, tryptophan and in vitro protein digestibility (IVPD) and, increased the soluble proteins and acid value of kernel oil. Storage of heated peanuts caused an increase in water-soluble proteins, IVPD, acid value and saponification value and a decrease in methionine, tryptophan and iodine value. The oil roasting was found to be more detrimental to nutritional quality and storage stability of peanuts as compared to dry roasting. The storage of heated peanuts at 5°C was found to be beneficial in lowering the undesirable nutritional changes in the peanut kernels.     

花生出口形势分析

中国是世界最大花生出口国,在国际市场上具有举足轻重的地位,与其他出口国家比较,具有出口品种多样,产品结构合理,产品深加工能力强,出口价格竞争力较强等特点。本文概括了主要花生出口国的出口特点和主要进口国的市场特点,对中国花生出口提出四点建议。     

Erratum to: Antioxidant Properties of Extracts Obtained from Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance

Raw, skinless peanut kernels from US commercial production lines were dry- and oil-roasted according to standard industrial practices. Eighty percent (v/v) methanolic extracts from the peanut cultivars were prepared and characterized by RP-HPLC: five predominant compounds were found comprising free p-coumaric acid and potential p-coumaric acid derivatives, as elucidated by DAD-UV spectra with comparisons to those of commercial standards. A Spanish high-oleic peanut possessed the greatest naturally-occurring level of p-coumaric acid and its derivatives, followed by a high-oleic Runner, a normal Runner, and a Virginia peanut. Upon thermal processing, p-coumaric acid was liberated at the expense of its derivatives according to the relationship: oil roasting > dry roasting > raw. A high-oleic Runner exhibited the greatest increase (∼785%) in free p-coumaric acid levels after oil roasting. For many of the samples from the 2007 crop, processing increased the TPC and antioxidant capacities in the order of raw < dry roast < oil roast, but results were cultivar dependent. Oil-roasted peanuts were more effective at scavenging O₂ ^●- than their dry-roasted counterparts, as determined by a photochemiluminescence assay. Overall findings indicate that although thermal processing altered the composition of peanut kernel antioxidants, TPC values and radical-scavenging activities are preserved. Depending on peanut type, cultivar, and harvest date, enhanced antioxidant capacities can result.     

Antioxidant Properties of Extracts Obtained from Raw,Dry-roasted,and Oil-roasted US Peanuts of Commercial Importance

Raw, skinless peanut kernels from US commercial production lines were dry- and oil-roasted according to standard industrial practices. Eighty percent (v/v) methanolic extracts from the peanut cultivars were prepared and characterized by RP-HPLC: five predominant compounds were found comprising free p-coumaric acid and potential p-coumaric acid derivatives, as elucidated by DAD-UV spectra with comparisons to those of commercial standards. A Spanish high-oleic peanut possessed the greatest naturally-occurring level of p-coumaric acid and its derivatives, followed by a high-oleic Runner, a normal Runner, and a Virginia peanut. Upon thermal processing, p-coumaric acid was liberated at the expense of its derivatives according to the relationship: oil roasting > dry roasting > raw. A high-oleic Runner exhibited the greatest increase (～785%) in free p-coumaric acid levels after oil roasting. For many of the samples from the 2007 crop, processing increased the TPC and antioxidant capacities in the order of raw < dry roast < oil roast, but results were cultivar dependent. Oil-roasted peanuts were more effective at scavenging O₂ ^●- than their dry-roasted counterparts, as determined by a photochemiluminescence assay. Overall findings indicate that although thermal processing altered the composition of peanut kernel antioxidants, TPC values and radical-scavenging activities are preserved. Depending on peanut type, cultivar, and harvest date, enhanced antioxidant capacities can result.     

春花生与秋花生种子活力比较研究

以常温贮藏条件下的18个春花生品种及其对应的秋花生品种为材料进行种子活力对比试验。结果表明,(1)经过常温干燥贮藏至第二年春播时,秋花生种子活力各项指标显著高于春花生,秋花生种子的鲜重、发芽势、发芽率、发芽指数和活力指数分别是春花生的4.009倍、1.812倍、1.600倍、2.602倍和9.433倍;(2)无论春花生或秋花生,活力指数各项指标品种间均有显著差异;(3)春花生与秋花生两者间活力指数呈显著正相关。     

Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies

The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.     

Peanut as a source of protein for human foods

Peanut has traditionally been used as a source, of oil; however, its worldwide annual protein harvest has reached nearly 4.5 million tons. India followed by China and the United States are the major producers of peanut. In recent years, several cereals and legumes-based foods using peanuts as protein supplements have been developed to alleviate protein caloriesmalnutrition problem. Peanut in the form of flour, protein isolates, and meal in a mixed product have been found to be very desirable from a sensory quality point of view. Peanut protein is deficient with respect to certain essential amino acids, but its true digestibility is comparable with that of animal protein. Even though various processing methods influence the nutritional and sensory quality of peanut fortified human foods available information on these aspects have been reviewed and summarised in this paper in order to optimize the utilization of peanut protein to increase protein value of cereal-based foods in developing countries of the peanut growing regions, of the world.     

花生荚果发育及其调控研究进展

花生是重要的油料与经济作物,在农业种植业结构调整中发挥重要作用。荚果是花生的收获器官,深入 研究花生荚果发育及其调控,可以为高产育种提供理论依据。本文从花生荚果发育过程和内外限制因素的调控作 用,并结合激素、营养元素、遗传学研究以及DNA、RNA等分子调控机制,综述了近年来花生荚果发育相关的研究进 展,为后续研究提供参考。